Huevos Rancheros has been my favorite breakfast in the past few month. Ever since I prepared it once, it became my regular breakfast meal, which I eat even 3-4 times a week. I can honestly admit that I’m addicted to that stuff. Warm corn tacos, cilantro, Trader Joe’s salsa autentica (that’s the best salsa out there, better than restaurant one) are just fantastic when combined with runny egg yolk. Yummy, yummy, yummy, I could eat it all day long.

I like to call this dish egg tacos rather than huevos rancheros because I eat them like tacos. I fold the taco and take a bite. Just dont get discouraged when the runny egg yolk mixed with salsa will be falling all over your beard and hands back on a plate. Licking the plate afterward is the best part and if you’d rather not get messy, simply fry your egg little bit longer until the yolk is no longer runny.

Ingredients (1 serving):

2 taco size corn tortillas
2 eggs
2 Tbsp shredded Mexican cheese (optional)
4 Tbsp tomato salsa (my favorite one is Trader Joe’s salsa autentica)
1 Tbsp torn cilantro leaves
Salt
Olive oil
Hot sauce (optional)

Heat the skillet until very hot and heat each tortilla on both sides until they start getting slightly crispy. Remove and set aside.

Lower down the heat, add olive oil and fry eggs to a desired doneness. Season with salt and sprinkle with shredded cheese.

Place each egg on a warm corn tortilla. Add 2 Tbsp of tomato salsa on top of each egg taco and sprinkle with cilantro leaves. Optionally you can add few drops hot sauce.

Now fold and eat